It’s great to be back here at Mushrooms Canada during another beautiful Canadian autumn, visiting from my west coast food blog Devour & Conquer. I’m especially excited to share a fall colours-inspired recipe for pan-sautéed Spanish Chorizo and Button Mushroom Tapas with caramelized pearl onions.
I love exploring new recipes using strange and delicious mushroom varieties, but I’ve always got a supply of good ol’ white button mushrooms on hand in my fridge for all the classic mushroom dishes I love. In this recipe, instead of being in the background of a dish, the button mushroom takes centre stage as the star of this Spanish-style tapas appetizer.
Before we get down to the cooking, here are a few cool facts about that famous white mushroom we all know and love:-The button mushroom’s official name is Agaricus Bisporus
-They are native to North America and grow wild in fields and grassy areas
-They are cultivated in over 70 countries and are the most widely consumed mushroom in the world.
This recipe calls for dry-cured chorizo, a staple of many Spanish tapas platters and sold at most grocery stores and delis. Chorizo is flavoured with dried, smoked paprika chilies and as the sausage browns in the pan, it releases a fragrant, bright orange oil. This smoky, salty oil is what the button mushrooms and tiny pearl onions will sauté in, turning them golden and caramelized on the outside as they soak up all that paprika-infused chorizo oil deliciousness.
Prep time: 6 minutes
Cooking time: 15 minutes
1 pound of white button mushrooms
2 dry-cured chorizo sausages
2 cups pearl onions or small shallots
Fresh parsley or oregano for garnish
Start by peeling the pearl onions or shallots – they’re quite small and a little finicky, so the easiest way to peel the skins is to drop them into boiling water for one minute, then into a bowl of ice water for one minute, snip off the tops and bottoms, then the skins slide easily off with your fingers.
Slice the chorizo into 1 cm thick medallions. Clean the mushrooms and cut the stems off to the bottom edge of each mushroom’s cap.
Heat a large frying pan on medium, add the chorizo, spreading out the pieces evenly in the pan. Add the pearl onions. Sauté the chorizo, gently swirling the pan occasionally to turn the onions without moving the sausage. Once the edges of the chorizo begin to brown, flip over and brown the opposite side, then remove from the pan and set aside. Leave the chorizo oil and pearl onions in the pan.
Add the mushrooms, cap-side down, spreading out in the pan between the onions. Sauté for approximately 5 minutes until the mushrooms are browned and beginning to caramelize, then flip over and cook the stem side, still occasionally swirling the pan to turn the onions without moving the mushrooms. Add the chorizo back in, toss to combine all ingredients, then remove from the heat.
Plate tapas-style on a wood board or platter with toothpicks for snacking, or spear mushrooms, onions and sausage onto individual serving sticks. Top with cracked black pepper and fresh chopped parsley or oregano, and serve warm.
Tip: If you happen to have left-overs, they make amazing gourmet pizza toppings.
Tapas are an excellent addition to any get together! These skewered appetizers are so fun and easy to enjoy. Thanks Gwen for being our guest once again and bringing creativity to the dinner table!!
Want to add more flavours to a mushroom tapas platter? Try these marinated Mushrooms A La Greque
Loving the combination of mushrooms and chorizo sausage? Get festive with Devour & Conquer’s Holiday Stuffing-Stuffed Portabellas
Be sure to follow along with Gwen on Devour & Conquer, on Twitter, Facebook and Instagram!